Wow, I can't believe I've finally found the dipping sauce that tastes just like all the vietnamese restaurants. I had a spring roll party this weekend and thought if i used David Chang's dipping sauce recipe (in his Momofuku cookbook), I couldn't lose. WRONG. No one used the dipping sauce, including myself. It didn't have the same pungency I was used to. THANK YOU, ANNE! I did alter it a bit. Instead of using the sambal, I added a chopped garlic and thai bird chile. PERFECT!